by
Ibn Razīn al-Tujībī, active 1239-1265, author.
Call Number
XX(308733.1)
Publication Date
2024
Summary
Of the many books written by thirteenth-century Muslim-Andalusian scholar Ibn Razīn al-Tujībī, only his cookbook survives. This unique collection was compiled from al-Tujībī's new home in Tunis, having fled Murcia following the Christian reconquest of Spain, and reflects his rich multicultural Andalusi heritage. The Exile's Cookbook brings together 480 recipes, including roasts and stews, breads, condiments, preserves, sweetmeats, and even hand-washing soaps. It offers a fascinating insight into the cuisine of Muslim Spain and North Africa in the period - its regional characteristics and historical antecedents, but also its links to culinary traditions in other parts of the Muslim world. This elegant translation by Daniel L. Newman is based on all the manuscripts of the text that are known to have survived. It is accompanied by an introduction and extensive notes contextualising the recipes, ingredients, tableware and cooking practices.
Format:
Electronic Resources
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0.0408
Call Number
PER 637 CUL V.10 ISSUE 4 SUM 2018
Publication Date
2024 2023 2022 2021 2020
Format:
Books
Other
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84972.8984
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by
Weissman, Joshua, author.
Call Number
641.5 WEI
Publication Date
2023
Summary
Everyone knows flavour is important, right? But what turns flavour into something even more spectacular? Texture! When flavour meets textures like creamy, crispy, or crunchy, the taste experience can evolve into something entirely new and utterly fantastic. Joshua Weissman introduces you to elements of flavour, but then digs deeper by explaining how flavour interacts with six fundamental textures. Your first introduction is to "Crunch," where you'll learn how to make recipes, including the most amazing fried chicken you'll ever taste, French fries (of course), and arancini. Next is "Chewy," where you'll make recipes including New York bagels, Jjolmyeon (spicy chewy noodles), and boba tea. "Aerated" features recipes like cheese foam, challah bourbon French toast casserole, and a lighter-than-air glazed donut. The "Creamy" chapter features 1-pound butter potatoes, mac and cheese, and tres leches. In fluid, you'll indulge in birria tacos, diner-style milkshakes, and matzo ball soup. Finally, the "Fatty" chapter features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger. With Joshua, you know there is no halfway; these recipes will challenge you and make cooking what it's supposed to be-fun and maybe a little dangerous!
Format:
Regular print
Relevance:
0.0657
by
Abboud, Joseph, (Chef) (Chef), author.
Call Number
641.5956 ABB
Publication Date
2023
Summary
"Chef Joseph Abboud's food looks Middle Eastern because its proud origins are a little bit Lebanese, a little bit Persian, and a little bit Turkish - but it also represents the heart of an honest and enduring eatery in inner Melbourne's Brunswick, named for the 13th-century poet. This is food cooked with an egalitarian ethos and, yes, with soul. Forget veg-forward, this is hierarchy-free food; salads, fish, veg, meat and toum (with almost everything) all command their place in a meal at Joe's table. Regulars will give thanks for classics like the three-cheese Sigaras, the Rumi Meatballs and the famous Lamb Shoulder; everyone else has the joy of discovery ahead. To roll call a few, there's a Fattoush for Every Season, a delightfully 'inauthentic' Broccoli Tabbouleh, Joe's mother's Eggplant M'Nazleh and The Quail That Anthony Bourdain Ate. Joe is wary of sharing the 60-plus recipes in this book, not for fear of divulging secrets so much as exposing how simple his cooking is. But deliciousness doesn't have to be difficult, and his world of spices, sauces and flavours is now presented in these pages for all to enjoy. For their new custodians, it's just the beginning."--Back cover.
Format:
Books
Relevance:
0.0635
by
Makin, Richard, author.
Call Number
641.56362 MAK
Publication Date
2023
Summary
The ultimate guide to truly knockout plant-based cooking with recipes, tips and techniques from @schoolnightvegan. Imagine a world with limitless vegan options; a place where anything and everything can be made vegan. Mac 'n cheese? Proper English fry up? Decadent ice cream sundae? Imagine no more - you can find them all here!Anything You Can Cook, I Can Cook Vegan is a guide to truly creative plant-based cooking with zero sacrifices. With over 100 innovative recipes, along with tips, techniques and ingredient guides, this book will teach you how to feel more confident than ever in a plant-based kitchen. With cleverly marked difficulty levels, recipes range from quick, school-night classics to fun weekend baking projects. You'll learn to make delicious meat alternatives and proper, grateable vegan cheeses, and find out just how versatile tofu can be. Incredible veganised recipes include: - Vegan Fried Eggs- Mushroom Brisket Sandwiches- Tempeh Nuggies- Beefless Bourguignon- Chocolate Pretzel Pie. Richard Makin packs each recipe with genius vegan "hacks" to help everyone from novice cooks to plant-based pros. This book shows just how exciting vegan cooking can be, and you'll soon wonder how you ever coped without it.
Format:
Electronic Resources
Relevance:
0.0598
by
Studd, Ellie, author.
Call Number
641.373 STU
Publication Date
2023
Summary
Discover the infinite galaxy of cheese with experts Ellie and Sam Studd, as they share their wealth of knowledge and all the practical info you need to up your cheese game. Learn how to buy and store cheese, pair it perfectly every time and put together a rockstar cheese board. Ellie and Sam guide you through the key categories of cheese, from blues and washed rinds to fresh cheeses such as mozzarella- telling the story of each, explaining how they are made and sharing tasting notes for their favourite cheeses in each category. Then, celebrate cheese in all its oozy glory, with 70 delicious recipes for a casual brunch, midnight snack, date night or picnic with mates. Try summery halloumi and watermelon salad, the best-ever cheese toasties, three genius ways with mac n cheese or baked camembert with caramelised apple and roasted hazelnuts. Get ready to fall (even more!) in love with cheese and arm yourself with all the knowledge you need to select, store, serve, taste and cook with cheese like a true pro.
Format:
Books
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38037.1953
by
Graves, Carwyn, author.
Call Number
641.3009429 GRA
Publication Date
2022
Summary
"Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods - from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so. In this important book, author Carwyn Graves travels Wales to uncover the country's traditional foods and meet the people making them today. There are the owners of a local Carmarthenshire chip shop who never forget a customer, the couple behind Anglesey's world-renowned salt company Halen Mon, and everyone else in between - all of them have unique and compelling stories to tell about how they contribute to the past, present and future of Welsh food. This is an evocative and insightful exploration of an often overlooked national cuisine, shining a spotlight on the importance - environmentally and socially - of keeping local food production alive."
Format:
Regular print
Relevance:
0.0635
by
Claxton, Brianna, author.
Call Number
641.56362 CLA
Publication Date
2022
Summary
No meat, no cheese, no problem! Enjoy hearty, delicious Italian classics like Carbonara with Beetroot "Pancetta" and Linguine with "Clam" Sauce in Vegan Pasta Night.
Format:
Electronic Resources
Relevance:
0.1066
by
El-Bakry, Mamdouh.
Call Number
637.3
Publication Date
2022
Format:
Electronic Resources
Relevance:
57338.0547
by
Connolly, Paris, author.
Call Number
394.120944 CON
Publication Date
2022
Summary
Writer Paris Connolly has been living in France for a decade. Here are 40 short stories about everyday food events like cheap and cheerful picnics, dinners at friends' houses, and village celebrations. The stories are not about which cheese is the best, how to eat snails, or how to select the best baguette. Rather, they're funny stories about an Australian author (who spent her childhood shopping for food in fluorescent-lit supermarkets) and her observations about the all the facets that go into French dining. Paris has spent a lot of time in the French Alps in the Savoie region, so there are a lot of stories about mountain living as well as stories from big cities like Paris. These anecdotes are the author's own personal experiences. She's not saying ALL French people eat like this, or do this, or do that. The stories (diary entries if you will) are light, fun, playful observations, and written by someone who loves and respects France.
Format:
Regular print
Relevance:
0.0707
by
Quinn, Katie, author.
Call Number
641.673 QUI
Publication Date
2021
Summary
In this delightful, beautifully photographed tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented faves -- bread, cheese, and wine--along with classic recipes.
Format:
Books
Relevance:
47545.2344
by
Glenn, Jane K., author.
Call Number
641.300973 GLE
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0495
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